Dumplings

Dumplings are a favorite because it is versatile and goes with just about anything: curried cascadura, curry fish, lentil peas, curry crab, saltfish, smoke herring, etc. The dumpling is usually shaped larger and boiled in water. It can also taste great when cooked in soups, especially cow heel soup.

Dumplings in Soups

The dumpling made for soups is usually rolled about 1″ thick and cut up. In the cow heel soup post that is how we made it. Although it is usually kneaded with water, the dumpling dough can also be kneaded with coconut milk to give it a coconut flavor as well. The dough can also be seasoned to your taste.

You can also boil dumpling in water and then add it to cook a little more, in some curry or chicken stew. We like to do this especially when we’re making curry crab and dumpling. So when we’re making dumplings there are basically two types: